- Fruit Toss: red grapefruit and Valencia orange slices, kiwi slices. Sauce: frozen strawberries, warmed in balsamic, liquefied, and reduced.
- Salad: strawberries, mango, kiwi, mini heirloom tomatoes, and edamame. Sauce: 1/4 grapefruit, 1/2 Valencia orange, 8 fresh basil leaves, bit of vanilla bourbon, tbsp honey, and few sprinkles of chipotle powder; all blended and cooked to boiling and then strained over the salad.
- Salad topping: greek yogurt and quattro formaggio, mixed.
- Free range eggs, boiled in cinnamon infused water.
Tag(s): foodpairing cooking recipes
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